Cut the cauliflower into small pieces and add to a frying pan along with about a cup of water and cook for about 10 minutes till the cauliflower is nice and tender.
Add in your tomatoes, green bell peppers, ginger garlic paste, 1 tsp of the pav bhaji masala, salt to taste and 50 grams of the butter. Give it all a good mix and cook for another 5-10 minutes
Use a potato masher and mash everything into a nice mushy paste almost and cook till all the water dries out. Then transfer and set aside.
Head the remaining butter in the same pan along with the onions, coriander, kasuri methi, 1 tsp of the pav bhaji masala and cook till the onions turn translucent. Add the food colouring as well (optional)
Then add in the cauliflower mash mixture and cook together for 3-4 minutes.
Add some more water in and give it all a final good mash in the pan and then depending on how thick or thin you like it you will add water or cook it out further. Make sure you squeeze in the lime juice at this point.
Finally once it’s ready top it with a knob of butter, a little chopped onion and fresh coriander.